Low Sodium Roasted Beet Soup with Ginger & Coconut

Total time1 hr 30 min

Prep time20 min

Cook time1 hr

Low Sodium Roasted Beet Soup with Ginger & Coconut

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Ingredients

4 servings

For the roasted beets

2 lb beets (about 4 medium), scrubbed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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2 tbsp olive oil, divided
½ tsp salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the soup

1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
1 tbsp fresh ginger, peeled and grated
1 tsp ground turmeric
¼ tsp ground ginger
3 cups bone broth (homemade or aip-compliant brand)
1 can (13.5 oz) full-fat coconut milk
1 tbsp apple cider vinegar
salt, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley or chives, finely chopped (optional)
drizzle of full-fat coconut milk, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the scrubbed beets on a baking sheet, drizzle with 1 tbsp of the olive oil, and sprinkle with 1/4 tsp salt. Wrap the beets loosely in foil and roast for 45–55 minutes, until a knife slides through the center of the largest beet with no resistance.
2
Remove the beets from the oven and let them rest, still wrapped, for 10 minutes. Unwrap and, once cool enough to handle, rub the skins off with a paper towel or the back of a spoon. Roughly chop the peeled beets and set aside.

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